Cinnamon Sugar Blondies

Cinnamon Sugar Blondies are buttery dessert bars with a soft, chewy center and a crisp cinnamon-sugar crust. They deliver the cozy warmth of a snickerdoodle in a simple blondie form. This version balances a rich caramel flavor from brown sugar with the sweet spice topping that bakes into a crackly layer. You’ll love how quickly these bars come together using pantry staples, making them perfect for weeknight treats or last-minute gatherings. With minimal effort, you get maximum flavor and a dessert everyone will ask for again.

Why You’ll Love This Recipe

• Quick and Easy: The batter mixes in one bowl with no mixer required.
• Simple Ingredients: Butter, brown sugar, flour, cinnamon, and a few basics you already have.
• Perfect Texture: Soft and chewy inside with a crisp, crackly cinnamon sugar top.
• Crowd-Pleaser: These bars vanish fast at parties, bake sales, or family dinners, much like our Apple Pie Cinnamon Roll Muffins.
• Customizable: Add white chocolate chips, glaze, or scale it for a larger pan.

Unlike many blondie recipes, this one highlights the contrast between a caramel-like base and a sweet spice topping. That balance creates a flavor that’s comforting yet just different enough to impress. Whether you’re baking for yourself or sharing with friends, these blondies bring the cozy taste of cinnamon rolls in a quick, snackable bar.

Ingredients Needed

For the Blondie Base

• 1/2 cup unsalted butter, melted and cooled
• 1 cup packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon salt

For the Cinnamon Sugar Topping

• 5 teaspoons granulated sugar
• 1 teaspoon ground cinnamon

Notes & Substitutions

• Butter: Melted butter creates a fudgy, chewy blondie. Use plant-based butter for a dairy-free swap.
• Brown sugar: Adds caramel depth and moisture. Dark brown sugar will make them richer and slightly denser.
• Flour: A 1:1 gluten-free flour blend works if you need a gluten-free version.
• Cinnamon sugar: Adjust cinnamon strength to taste. Using coarse sugar gives a crunchier crust, similar to the sugar topping we use on blueberry muffins.
• Egg: For egg-free, try a flax egg, though texture will be slightly softer.

How to Make Cinnamon Sugar Blondies

Before You Start

• Preheat your oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step-by-Step Instructions

1. Mix the butter and sugar: In a medium bowl, whisk together the melted butter and brown sugar until smooth and glossy. This step gives the blondies their caramel-like flavor.
2. Add the egg and vanilla: Stir in the egg and vanilla extract until fully combined. Mixing at this stage helps bind the batter and keeps the blondies chewy.
3. Add dry ingredients: Gently fold in the flour and salt. Stop as soon as no streaks of flour remain. Overmixing here can make the bars tough instead of soft.
4. Spread the batter: Pour the batter into the prepared pan and smooth the top with an offset spatula or spoon.
5. Make the topping: In a small bowl, mix the sugar and cinnamon together. Sprinkle the mixture evenly over the batter, making sure to cover the entire surface for a uniform crust.
6. Bake: Place in the oven and bake for 22–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and slice: Let the blondies cool completely in the pan before lifting them out with the parchment sling, a trick we also use for muffin bakes to keep edges neat.

Tip: If you like softer centers, pull the blondies from the oven as soon as the edges are golden and the center is just set.

Pro Tips & Troubleshooting

Expert Tips

• Use room temperature egg: It blends more smoothly with the butter-sugar mixture and helps create a uniform texture.
• Don’t overbake: Pull the blondies when the center still looks slightly soft. They continue to set as they cool.
• Line the pan with parchment: This makes it easy to lift the whole slab out for clean slicing.
• Weigh your flour: Always weigh your flour, a habit we rely on in pumpkin sugar cookies for consistent texture.

Common Mistakes to Avoid

• Overmixing the batter: This can lead to tough blondies. Stir only until the flour disappears.
• Uneven topping coverage: Sprinkle the cinnamon sugar all the way to the edges to keep each square flavorful.
• Hot butter issues: If the butter is too warm when adding the egg, it may scramble slightly. Let it cool before mixing.

Creative Shortcut

If you want to serve these warm but don’t have cooling time, cut the blondies into bars while still slightly warm and serve with a scoop of vanilla ice cream. The melty edges taste like a cinnamon roll sundae.

Serving, Storage & Variations

Serving Ideas

• Cut into bite-sized squares for parties or bake sales.
• Serve warm with a scoop of vanilla ice cream, or add Pumpkin Cinnamon Roll Muffins to your dessert board for a fall pairing
• Drizzle with a simple glaze or cream cheese frosting for extra richness.

Storage

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for about 5 days; store in an airtight container and keep the fridge at or below 40°F, chilling leftovers within 2 hours as UNL Food advises.
• Freezer: Wrap bars tightly and freeze for up to 2 months for best quality, and keep the freezer at 0°F to maintain texture and flavor, as the National Center for Home Food Preservation explains.

Reheating

• Warm individual bars in the microwave for 10–15 seconds to bring back their soft, chewy texture.
• For a crisper top, reheat in a 300°F oven for 5 minutes.

Variations

• Snickerdoodle twist: Add a pinch of cream of tartar to the batter for a tangy note.
• Brown butter version: Swap melted butter with browned butter for a nutty depth.
• Add-ins: White chocolate chips, chopped pecans, or a swirl of caramel sauce, and try lemon blueberry muffins next if you want a bright fruit spin.
• Diet-friendly swaps: Use gluten-free flour blend or dairy-free butter for special diets.

Nutritional Information

Below is the approximate nutrition breakdown per serving (based on 16 squares):

Nutrient	Amount per serving
Calories	141
Carbohydrates	20 g
Protein	1 g
Fat	6 g
Saturated Fat	3 g
Cholesterol	26 mg
Sodium	59 mg
Potassium	30 mg
Sugar	14 g
Vitamin A	195 IU
Calcium	17 mg
Iron	0.5 mg

These values are estimates and may vary depending on ingredient brands and serving size. Use a tool like Cronometer or MyFitnessPal to recalculate if you adjust ingredients.

Nutritional Benefits:

• Brown sugar provides a touch of molasses for trace minerals.
• Cinnamon adds natural antioxidants, as peer-reviewed research in Foods reports antioxidant and anti-inflammatory effects from cinnamon extracts.
• Butter and egg contribute richness and protein, giving the bars a satisfying texture.

Conclusion

Cinnamon Sugar Blondies are the perfect blend of chewy, buttery goodness and a sweet, crackly cinnamon topping. They come together in minutes, use simple ingredients, and deliver a flavor that feels both nostalgic and special. Whether you’re baking for a casual family night, a bake sale, or just to satisfy your own sweet tooth, these bars always hit the mark.

If you make this recipe, leave a comment and a star rating to share how it turned out. We’d love to see your creations snap a photo and share it on Pinterest or Facebook. What variation did you try classic, brown butter, or maybe with white chocolate chips? Let us know below!

Frequently Asked Questions